Sourdough Waffles with Apple Compote and Whipped Cream

  in Breakfast, Recipes

Adapted from Nourishing Traditions

2  1/2 cups whole wheat pastry flour
2 cups buttermilk or 1 cup water mixed with 1 cup plain yogurt
2 egg yolks
2 – 4 tablespoons maple syrup
2 tablespoons melted butter
1/2 teaspoon sea salt
2 egg whites
1 pinch sea salt
Optional: heavy cream + 1-2 teaspoons cane sugar

  1. Whisk together the flour and buttermilk in a large glass or stainless steel bowl. Cover lightly with plastic wrap or a plate and allow to sit on the counter in a warm place for 12-24 hours.
  2. Stir in the egg yolks, syrup, melted butter, and salt.
  3. In a clean bowl, beat the egg whites with a pinch of salt until stiff. Carefully the fold the whites into the batter. Cook in a waffle maker according to machine directions. While waffles are baking, wash out the egg white bowl and beat the cream and sugar until fluffy.
  4. Serve waffles with warm apple compote and lightly sweetened whipped cream.

Apple Compote

4 apples, peeled, chopped (apples you could use: Cortland, granny smith, Fuji, pink lady)
1 teaspoon cinnamon
1/3 cup water
sweetener to taste such as maple syrup, cane sugar, honey, or brown sugar
pinch sea salt

Place all ingredients in a heavy saucepan over medium-low heat. Cook apples, stirring occasionally, until softened, about 30 minutes.